KR102688038B1 - Method for cultivating peanut sprout comprising high content of resveratrol using water-soluble mineral - Google Patents

Abstract

The present invention provides a method for cultivating peanut sprouts with increased resveratrol content, which includes cultivating peanut seeds while treating them with mineral water containing calcium, magnesium, sodium, potassium and zinc, and peanut sprouts and peanut sprouts grown by the method. It relates to a method of increasing the resveratrol content of.

Description

Method for cultivating peanut sprout comprising high content of resveratrol using water-soluble mineral}

The present invention relates to a method for cultivating peanut sprouts with increased resveratrol content, which includes cultivating peanut seeds while treating them with mineral water containing specific minerals, and to peanut sprouts cultivated by the method, which are grown by the present invention. Peanut sprouts are a very useful invention that can improve food value.

Recently, as the standard of living has improved, consumers' interest in life has increased, and there is a growing trend of preferring more functional foods when choosing and consuming foods. Recently, as studies have reported that sprouted plants are effective in improving adult diseases in modern people, the consumption of sprouted plants is increasing.

Peanut ( Arachis hypogaea ) is an annual plant belonging to the Rosaceae legume family, and the seeds that grow underground are mainly eaten. Peanuts are a nutritious plant that is beneficial to our health as it contains a large amount of useful minerals such as rich nutrients and vitamins. The representative active ingredient contained in peanuts is the phenolic ingredient resveratrol, and the physiological activities of resveratrol include anti-obesity, anti-inflammatory, anti-cancer, cardiovascular protection, and brain nerve protection. Aspartic acid, one of the amino acids, is also a representative physiologically active substance in peanuts and is known to be effective in relieving hangovers.

Plants that sprout by germinating peanuts through hydroponic cultivation for about 7 to 9 days are called peanut sprouts, and the cultivation method of peanut sprouts is similar to the method of cultivating bean sprouts. Compared to bean sprouts, peanut sprouts are rich in functional ingredients, have a high moisture content, have excellent taste, and have a wide range of uses as food ingredients. In addition, when peanut sprouts germinate, they produce resveratrol to protect themselves from external stimuli. It contains a larger amount of resveratrol in sprouted peanut sprouts than in peanut seeds, and is said to contain more than 50 times more than wine (red grapes). It is being reported.

Important factors in cultivating peanut sprouts rich in active ingredients include peanut seeds with a high germination rate, constant temperature, clean cultivation environment, periodic watering system, and clean water containing nutrients such as minerals. Among the various factors that determine the growth of hydroponic plants, the culture medium is an important factor that supplies the nutrients and moisture necessary for the growth of crops. Water with various minerals dissolved in it can be used as nutrients for crop growth, so research is ongoing to create the optimal culture medium.

Korean Patent No. 2312451 discloses a method for cultivating peanut sprouts using extracts of Miseon tree, and Korean Patent Publication No. 2014-0034981 discloses a method for increasing the resveratrol content of peanut sprouts. The content is different from the cultivation method of peanut sprouts containing resveratrol.

The present invention was developed in response to the above-mentioned needs, and the present inventor found that when using water containing specific water-soluble minerals when growing peanut sprouts, the core active ingredient of peanuts is reduced compared to peanut sprouts grown with water containing no minerals. The present invention was completed by confirming that the resveratrol content was significantly increased.

In order to solve the above problem, the present invention provides a method for cultivating peanut sprouts with enhanced resveratrol content, which includes the step of cultivating peanut seeds while treating them with mineral water containing calcium, magnesium, sodium, potassium and zinc. .

Additionally, the present invention provides peanut sprouts with increased resveratrol content grown by the above method.

In addition, the present invention provides a method of increasing the resveratrol content of peanut sprouts, characterized in that peanut seeds are grown while treating them with mineral water containing calcium, magnesium, sodium, potassium and zinc.

Peanut sprouts grown by treating mineral water containing a specific concentration of calcium, magnesium, sodium, potassium and zinc according to the present invention have an increased resveratrol content, so the present invention can be usefully used for cultivating high-quality peanut sprouts. It is believed that there is.

Figure 1 schematically illustrates the peanut sprout cultivation process of the present invention.
Figure 2 is a photograph of imported peanut seeds A and peanut seeds B grown for 7 days.
Figure 3 is a photograph of peanut sprouts grown using mineral water with different mineral concentrations.
A: Mineral 0%, B: Mineral 0.05%, C: Mineral 0.1%, D: Mineral 0.2%
Figure 4 is a photograph of peanut sprouts grown using mineral water with different mineral concentrations.
A: Mineral 0%, B: Mineral 0.025%, C: Mineral 0.05%

In order to achieve the object of the present invention, the present invention provides a method for cultivating peanut sprouts with enhanced resveratrol content, which includes the step of cultivating peanut seeds while treating them with mineral water containing calcium, magnesium, sodium, potassium and zinc. to provide.

In the method for cultivating peanut sprouts of the present invention, the peanut sprouts may have additionally improved overall length, thickness, and hardness, but are not limited thereto.

In the method for cultivating peanut sprouts of the present invention, the peanut seeds may preferably be peanut seeds soaked in water at 20-30°C for 20-28 hours, more preferably immersed in water at 25°C for 24 hours. It could be a peanut seed.

In addition, in the cultivation method of peanut sprouts of the present invention, the mineral water preferably contains 14,000 to 18,000 mg of calcium, 6,000 to 9,000 mg of magnesium, 3,000 to 5,000 mg of sodium, 1,000 to 2,000 mg of potassium, and 150 mg of zinc per 100 g of mineral powder. It may be manufactured by adding 0.02 to 0.03% (w/v) of mineral powder containing ~200 mg to water, and more preferably, 15,933 mg of calcium, 7,511 mg of magnesium, 4,097 mg of sodium, and potassium per 100 g of mineral powder. It may be manufactured by adding 0.025% (w/v) of mineral powder containing 1,517 mg and 178 mg of zinc to water.

In addition, in the method for cultivating peanut sprouts of the present invention, the treatment can be preferably carried out 2 to 4 times a day at 20 to 30 ℃ for 6 to 8 days, more preferably 3 times a day at 25 ℃. It can be processed within 7 days.

More specifically, the method for cultivating peanut sprouts of the present invention is to add 14,000 to 18,000 mg of calcium, 6,000 to 9,000 mg of magnesium, and 3,000 mg of sodium per 100 g of mineral powder in peanut seeds soaked in water at 20 to 30°C for 20 to 28 hours. Mineral water prepared by adding 0.02-0.03% (w/v) of mineral powder containing ~5,000 mg, 1,000-2,000 mg of potassium, and 150-200 mg of zinc to water, 2-4 times a day at 20-30℃. It can be grown while being processed for 6 to 8 days.

More specifically, mineral powder containing 15,933 mg of calcium, 7,511 mg of magnesium, 4,097 mg of sodium, 1,517 mg of potassium, and 178 mg of zinc per 100 g of mineral powder was added to peanut seeds soaked in water at 25°C for 24 hours. It can be grown by treating mineral water prepared by adding 0.025% (w/v) three times a day at 25℃ for 7 days.

The present invention also provides peanut sprouts with increased resveratrol content grown by the above method.

The present invention also provides a method of increasing the resveratrol content of peanut sprouts, characterized in that the peanut seeds are grown while treating them with mineral water containing calcium, magnesium, sodium, potassium and zinc.

The method for increasing the resveratrol content of peanut sprouts of the present invention is, more specifically, adding 14,000 to 18,000 mg of calcium and 6,000 to 9,000 mg of magnesium per 100 g of mineral powder in peanut seeds soaked in water at 20 to 30°C for 20 to 28 hours. 20 mg of mineral water prepared by adding 0.02 to 0.03% (w/v) of mineral powder containing 3,000 to 5,000 mg of sodium, 1,000 to 2,000 mg of potassium, and 150 to 200 mg of zinc to water, 2 to 4 times a day. It can be grown by treating it at ~30℃ for 6-8 days. More specifically, peanut seeds soaked in water for 24 hours at 25℃ contain 15,933 mg of calcium, 7,511 mg of magnesium, and 4,097 mg of sodium per 100 g of mineral powder. It can be grown by treating mineral water prepared by adding 0.025% (w/v) of mineral powder containing 1,517 mg of potassium and 178 mg of zinc to water three times a day at 25°C for 7 days.

Hereinafter, the present invention will be described in detail through examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

Experimental materials and methods

1) Experimental materials

The peanuts used in this experiment were peanut seeds A (moisture content 4.1%) and peanut seeds B (moisture content 3.2%) imported from different countries. The simple sprout cultivator used in this experiment was a bean sprout sprout cultivator product from Saerogreen, and the automatic sprout cultivator designed by KMF Co., Ltd. and equipped with an automatic watering device was used. In addition, the water-soluble mineral powder used was manufactured by KMF Co., Ltd., and the mineral content of the mineral powder used is shown in Table 1 below.

Water-soluble mineral content (mg/100 g) mineral type Calcium (Ca) Magnesium (Mg) Sodium (Na) Potassium (K) Zinc (Zn) content 15,933 7,511 4,097 1,517 178

^* The content of the above mineral ingredients indicates only the pure ion content, and the remaining ingredients are the composition of the combined compound and moisture.

2) Peanut seed cultivation experiment

100 healthy peanuts were selected and washed. Washed peanut seeds were immersed in tap water at room temperature of 25°C for 24 hours, and then experiments were conducted using a simple incubator under conditions of 90-92% relative humidity and 25°C. Peanut sprouts were grown for 7 days in an incubator set at 25°C, supplied with tap water three times a day (9:00:300 mL / 13:30:300 mL / 18:00: 500 mL). Water-soluble mineral additives were tested using mineral water added at different concentrations.

3) Analysis

A) Germination rate (measurement of fresh vegetables)

Germination rate was investigated at intervals of 1 day for up to 7 days after planting the seeds, and germination was considered when the radicle broke through the seed coat and extended more than 1.0 mm.

B) Growth characteristics of peanut sprouts according to cultivation water (measurement of fresh vegetables)

For the growth rate, the whole length and hypocotyl thickness of each 5 peanut sprouts were measured with a caliper at 1-day intervals until 7 days after seeding, and the seedling weight was measured using an electronic scale. did.

Firmness (hardness) was measured by measuring the firmness of the hypocotyl (stem) of peanut sprouts grown for 7 days. To determine firmness, cut the peanut sprout cotyledons from 1.5 cm below (the point outside the hypocotyl) to a length of 2 to 3 cm above the root, and repeat 5 times for each treatment using a rheometer (Compac-100Ⅱ, Sun Scientific Co., Japan). It was measured. The measurement conditions were a hardness test (test speed 120 mm/sec; load cell 10 kg) using a plunger type.

c) Resveratrol content analysis

The resveratrol content of peanut sprouts was analyzed using HPLC. A sample obtained by pulverizing the heads and roots excluding the stems of freeze-dried peanut sprouts was mixed with 80% methanol at a ratio of 1:20 (g:mL), homogenized at 25°C for 1 minute, and extracted at 70°C for 20 minutes. . The extraction solution was centrifuged at 13,000 rpm for 10 minutes using a vacuum concentration centrifuge, and the supernatant was filtered through a 0.45 ㎛ syringe filter and used as an analysis sample. HPLC analysis conditions are as shown in Table 2 below. The column was a C18 column, the temperature was 35°C, and detection was performed using a PDA (photodiode array detector; Waters Alliance 2695, Waters Co., Milford, MA). The mobile phase was A: methanol, B: 0.1% phosphoric acid solution, and the composition of the mobile phase was changed depending on the analysis time. At this time, the flow rate of the mobile phase was analyzed at 0.8 mL/min and the sample injection volume was 20 ㎕. In addition, a standard curve was prepared for each concentration of resveratrol, and UV scanning was performed at 310 nm.

HPLC conditions for resveratrol analysis analyze condition Detector HPLC (Waters Alliance 2695, Waters Co., Milford, MA) Wavelength 310 nm Column CAPCELL PAK, C18 column (250×3 mm, 5 ㎛) Mobile Phase A - Methanol, B - 0.1% PA in Water Flow rate 0.8mL/min Injection Vol. 20 μl Temperature 35℃

D) Polyphenol content

To analyze the polyphenol content, 0.1 mL of the diluted test solution was mixed with 2 mL of 7% Na ₂ CO ₃ and left for 3 minutes. Then, 0.1 mL of 1N Folin solution was added and reacted for 30 minutes at room temperature blocked from light. After the reaction, the absorbance was measured at 750 nm using a spectrophotometer (UV-1800 240V, Shimadzu Corporation, Japan). Gallic acid was used as a standard by diluting it in the range of 15.652 to 1,000 ㎍/mL, and after creating a standard curve, the total polyphenol content of the sample was expressed as mg gallic acid equivalent (GAE)/mL.

E) Chromaticity analysis

To check the color of ground peanut sprouts after freeze-drying, a spectrophotometer (UV-1800 240V, Shimadzu Co., Kyoto, Japan) and a colorimeter (COL-UVPC Color Measurement Software, Shimadzu Co., Kyoto, Japan) were used. The absorbance was measured at 400-700 nm. At this time, the L value (lightness), a value (redness), b value (yellowness), and color difference (ΔE value) were measured three times repeatedly.

Example 1. Determination of mineral water concentration

As a result of comparing the germination and growth rates of peanut seeds A and B by cultivating them in an automatic cultivator under the same conditions for 7 days, it was confirmed that the germination and growth rates of peanut seeds B were superior to those of peanut seeds A (Figure 2). Therefore, future experiments were conducted using peanut seed B.

The results of cultivating the peanut seed B selected through the above experiment in a simple incubator for 7 days by varying the concentration of minerals in the water supply to 0%, 0.05%, 0.1%, and 0.2% are shown in Figure 3 and Table 3. As a result, it was determined that treating the concentration of mineral water below 0.05% would not inhibit the growth of peanut sprouts.

Total length and weight of peanut sprouts according to water-soluble mineral concentration sample Length (average) Weight (Total) A (mineral water 0%) 20cm 225g B (mineral water 0.05%) 24cm 217g C (mineral water 0.1%) 15cm 154g D (mineral water 0.2%) 12cm 135g

Again, the results of cultivation of healthy peanut seed B using a simple incubator for 7 days by varying the concentration of minerals in the water supply to 0%, 0.025%, and 0.05% are shown in Figure 4 and Table 4. As a result of cultivating peanut sprouts by varying the concentration of minerals in water, it was determined that the mineral concentration in water was 0.025%.

Total length and weight of peanut sprouts according to water-soluble mineral concentration sample Length (average) Weight (Total) A (mineral water 0%) 20cm 224g B (mineral water 0.025%) 25cm 199g C (mineral water 0.05%) 23cm 183g

Example 2. Growth evaluation of peanut sprouts according to mineral water treatment

Peanut seeds were cultivated using an automatic sprout cultivator for 7 days under the conditions of 0% and 0.025% mineral concentration in the water supply. The results of growing peanut sprouts for 7 days under all conditions except for the mineral concentration in water supply are shown in Table 5.

As a result of total length measurement on the 7th day, the non-mineral treated sample was confirmed to be 39.5 cm, and the mineral water treated sample was confirmed to be 45.8 cm. As a result of measuring the thickness on the same day, the non-mineral treated sample was found to be 5.14 cm and the mineral treated sample was found to be 5.82 cm. In the case of the weight measured on the 7th day, it was confirmed that there was no significant difference between the two samples. The hardness measured on the 7th day increased slightly to 1,560 g for the non-mineral treated sample and 1,766 g for the mineral treated sample. Accordingly, it was confirmed that the overall length, thickness, and hardness of peanut sprouts cultured using feed water containing the above concentration of mineral water were superior, and it was determined that the concentration of minerals added in the feed water was 0.025%.

Comparison of total length, thickness, weight, and hardness of peanut sprouts according to mineral water treatment item Day 0 Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 Battlefield
(cm) A ^* - 0.90 4.26 6.50 19.20 26.70 35.30 39.50 B - 0.64 4.08 11.50 16.20 24.60 36.40 45.80 thickness
(cm) A - - 4.60 4.90 4.48 4.48 4.92 5.14 B - - 4.18 4.02 4.34 5.22 5.90 5.82 Weight (g) A 0.52 0.72 1.06 1.24 2.03 2.49 3.46 4.14 B 0.55 0.68 0.96 1.13 1.68 2.98 3.74 4.04 Hardness (g) A - - 1,250 1,302 1,366 1,402 1,480 1,560 B - - 1,328 1,468 1,596 1,644 1,704 1,766

^* A: Mineral water 0% (tap water)

B: Mineral water 0.025%

Example 3. Resveratrol and polyphenol content of peanut sprouts according to mineral water treatment

In the cultivation of peanut sprouts, cotyledons and roots of sprouts were grown for 7 days at a temperature of 25℃ and relative humidity of 90-92% using tap water (sample A) and mineral water containing 0.025% of minerals (sample B). Table 6 shows the results of analyzing the resveratrol content of samples A and B, which were freeze-dried by taking only the (root) part. As a result of comparing the resveratrol content, the mineral-untreated sample was 16.09 ㎍/g, and the mineral-treated sample was 48.71 ㎍/g, showing a content about three times higher (Table 6). These results suggest that the present invention can be a new cultivation method that can increase the resveratrol content when growing peanut sprouts.

Resveratrol content of peanut sprouts according to mineral water treatment sample Resveratrol content (㎍/g) A (mineral-free) 16.09±0.55 B (mineral treatment) 48.71±0.63

On the other hand, a comparison of polyphenol content showed no significant difference depending on mineral treatment (Table 7).

Total polyphenol content of peanut sprouts according to mineral water treatment sample Polyphenol content (mg/g) A (mineral-free) 19.3±0.7 B (mineral treatment) 19.6±0.4

Claims (6)

Add mineral powder to peanut seeds at 0.02-0.03% (0.02-0.03%) in water, containing 14,000-18,000 mg of calcium, 6,000-9,000 mg of magnesium, 3,000-5,000 mg of sodium, 1,000-2,000 mg of potassium, and 150-200 mg of zinc per 100 g of mineral powder. w/v) A method of growing peanut sprouts with improved resveratrol content, comprising the step of cultivating while treating mineral water prepared by adding. delete Peanut seeds soaked in water at 20-30℃ for 20-28 hours contain 14,000-18,000 mg of calcium, 6,000-9,000 mg of magnesium, 3,000-5,000 mg of sodium, 1,000-2,000 mg of potassium, and 150-200 mg of zinc per 100 g of mineral powder. Comprising the step of cultivating mineral water prepared by adding 0.02 to 0.03% (w/v) of mineral powder containing mg to water, treating it at 20 to 30 ° C. 2 to 4 times a day for 6 to 8 days, Method for growing peanut sprouts with increased resveratrol content. The method of claim 3, wherein the total length, thickness and hardness of the peanut sprouts are further improved. delete Peanut seeds soaked in water at 20-30℃ for 20-28 hours contain 14,000-18,000 mg of calcium, 6,000-9,000 mg of magnesium, 3,000-5,000 mg of sodium, 1,000-2,000 mg of potassium, and 150-200 mg of zinc per 100 g of mineral powder. Peanut sprouts are grown by treating mineral water prepared by adding 0.025% (w/v) of mineral powder containing mg to water at 20-30°C 2-4 times a day for 6-8 days. How to increase the resveratrol content of.